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Escalloped Potatoes

ethnic, vegetables

6 cup potatos, raw, sliced thin
3 tablespoon flour
1 teaspoon salt
1 cup velveeta, grated
3 tablespoon butter
1 1/2 cup milk
1 single cayenne
3/4 cup gn pepper/pimento mix grated

For sauce: In a saucepan, melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green pepper/pimento mixture, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatos are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking. Mrs Nicholas J. Constantine

Yield: 8 servings

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